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Chemistry of spices /

This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper (Piper nigrum), small cardamo...

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Bibliographic Details
Format: eBook
Language:English
Published: Wallingford, Oxfordshire, UK : CABI, 2008.
Subjects:
Spice plants > Composition.
Spices > Analysis.
Horticultural Crops, (New March 2000)
Plant Morphology and Structure.
Plant Composition.
Crop Produce.
Food Processing (General)
Food Storage and Preservation.
Food Composition and Quality.
Amomum subulatum.
Capsicum.
Cinnamomum.
Cinnamomum verum.
Coriandrum sativum.
Cuminum cyminum.
Curcuma longa.
Elettaria cardamomum.
Foeniculum vulgare.
Garcinia.
Illicium verum.
Laurus nobilis.
Murraya koenigii.
Myristica fragrans.
Petroselinum crispum.
Pimpinella anisum.
Piper nigrum.
Syzygium aromaticum.
Tamarindus indica.
Trachyspermum ammi.
Trigonella foenum-graecum.
Vanilla.
Zingiber.
Zingiber officinale.
Cardamoms.
Chemical composition.
Chemical structure.
Chillies.
Cinnamon.
Cloves.
Fennel.
Fenugreek.
Ginger.
Grading.
Mace.
Nutmegs.
Packaging.
Paprika.
Parsley.
Plant composition.
Plant morphology.
Spice plants.
Storage.
Tamarinds.
Turmeric.
Electronic books.
Online Access:View fulltext via EzAccess
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020 # # |z 1845934059 (alk. paper) 
020 # # |z 9781845934057 (hbk. : alk. paper) 
040 # # |a CtWfDGI  |b eng  |c CtWfDGI  |e rda 
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082 0 4 |a 641.3/383  |2 23 
245 0 0 |a Chemistry of spices /  |c edited by Villupanoor A. Parthasarathy, Indian Institute of Spices Research, Calicut, Kerala, India, Bhageerathy Chempakam, Indian Institute of Spices Research, Calicut, Kerala, India and T. John Zachariah, Indian Institute of Spices Research, Calicut, Kerala, India. 
264 # 1 |a Wallingford, Oxfordshire, UK :  |b CABI,  |c 2008. 
264 # 4 |c Ã2008 
300 # # |a 1 online resource (x, 445 pages) :  |b illustrations, charts 
336 # # |a text  |b txt  |2 rdacontent 
337 # # |a computer  |b c  |2 rdamedia 
338 # # |a online resource  |b cr  |2 rdacarrier 
504 # # |a Includes bibliographical references and index. 
505 0 # |a Introduction / V.A. Parthasarathy, B. Chempakam and T. John Zachariah -- Black Pepper / T. John Zachariah and V.A. Parthasarathy -- Small Cardamom / B. Chempakam and S. Sindhu -- Large Cardamom / B. Chempakam and S. Sindhu -- Ginger / T. John Zachariah -- Turmeric / B. Chempakam and V.A. Parthasarathy -- Cinnamon and Cassia / N.K. Leela -- Clove / N.K. Leela and V.P. Sapna -- Nutmeg and Mace / N.K. Leela -- Coriander / V.A. Parthasarathy and T. John Zachariah -- Cumin / Shamina Azeez -- Fennel / Shamina Azeez -- Fenugreek / N.K. Leela and K.M. Shafeekh -- Paprika and Chilli / T. John Zachariah and P. Gobinath -- Vanilla / Shamina Azeez -- Ajowan / T. John Zachariah -- Star Anise / B. Chempakam and S. Balaji -- Aniseed / N.K. Leela and T.M. Vipin -- Garcinia / K.S. Krishnamurthy and V.P. Sapna -- Tamarind / K.S. Krishnamurthy, V.P. Sapna and V.A. Parthasarathy -- Parsley / Shamina Azeez and V.A. Parthasarathy -- Celery / K.S. Krishnamurthy -- Curry Leaf / V.A. Parthasarathy, T. John Zachariah and B. Chempakam -- Bay Leaf / V.A. Parthasarathy, T. John Zachariah and B. Chempakam. 
506 # # |a Access limited to subscribing institution. 
520 3 # |a This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper (Piper nigrum), small cardamom (Elettaria cardamomum), large cardamom (Amomum subulatum), ginger, turmeric, cinnamon and cassia (Cinnamomum spp.), clove, nutmeg and mace, coriander (Coriandrum sativum), cumin (Cuminum cyminum), fennel, fenugreek, paprika and chilli (Capsicum spp.), vanilla (Vanilla spp.), ajowan (Trachyspermum ammi), star anise (Illicium verum), aniseed (Pimpinella anisum), garcinia (Garcinia spp.), tamarind, parsley, celery, curry leaf (Murraya koenigii) and bay leaf (Laurus nobilis). This book will be useful to researchers, industrialists and postgraduate students of agriculture, horticulture and phytochemistry, and to spice traders and processors. 
530 # # |a Also available in print format. 
588 # # |a Title from PDF title page (viewed August 15, 2013). 
650 # 0 |a Spice plants  |x Composition. 
650 # 0 |a Spices  |x Analysis. 
650 # 4 |a Horticultural Crops, (New March 2000) 
650 # 4 |a Plant Morphology and Structure. 
650 # 4 |a Plant Composition. 
650 # 4 |a Crop Produce. 
650 # 4 |a Food Processing (General) 
650 # 4 |a Food Storage and Preservation. 
650 # 4 |a Food Composition and Quality. 
650 # 7 |a Amomum subulatum.  |2 cabt 
650 # 7 |a Capsicum.  |2 cabt 
650 # 7 |a Cinnamomum.  |2 cabt 
650 # 7 |a Cinnamomum verum.  |2 cabt 
650 # 7 |a Coriandrum sativum.  |2 cabt 
650 # 7 |a Cuminum cyminum.  |2 cabt 
650 # 7 |a Curcuma longa.  |2 cabt 
650 # 7 |a Elettaria cardamomum.  |2 cabt 
650 # 7 |a Foeniculum vulgare.  |2 cabt 
650 # 7 |a Garcinia.  |2 cabt 
650 # 7 |a Illicium verum.  |2 cabt 
650 # 7 |a Laurus nobilis.  |2 cabt 
650 # 7 |a Murraya koenigii.  |2 cabt 
650 # 7 |a Myristica fragrans.  |2 cabt 
650 # 7 |a Petroselinum crispum.  |2 cabt 
650 # 7 |a Pimpinella anisum.  |2 cabt 
650 # 7 |a Piper nigrum.  |2 cabt 
650 # 7 |a Syzygium aromaticum.  |2 cabt 
650 # 7 |a Tamarindus indica.  |2 cabt 
650 # 7 |a Trachyspermum ammi.  |2 cabt 
650 # 7 |a Trigonella foenum-graecum.  |2 cabt 
650 # 7 |a Vanilla.  |2 cabt 
650 # 7 |a Zingiber.  |2 cabt 
650 # 7 |a Zingiber officinale.  |2 cabt 
650 # 7 |a Cardamoms.  |2 cabt 
650 # 7 |a Chemical composition.  |2 cabt 
650 # 7 |a Chemical structure.  |2 cabt 
650 # 7 |a Chillies.  |2 cabt 
650 # 7 |a Cinnamon.  |2 cabt 
650 # 7 |a Cloves.  |2 cabt 
650 # 7 |a Fennel.  |2 cabt 
650 # 7 |a Fenugreek.  |2 cabt 
650 # 7 |a Ginger.  |2 cabt 
650 # 7 |a Grading.  |2 cabt 
650 # 7 |a Mace.  |2 cabt 
650 # 7 |a Nutmegs.  |2 cabt 
650 # 7 |a Packaging.  |2 cabt 
650 # 7 |a Paprika.  |2 cabt 
650 # 7 |a Parsley.  |2 cabt 
650 # 7 |a Plant composition.  |2 cabt 
650 # 7 |a Plant morphology.  |2 cabt 
650 # 7 |a Spice plants.  |2 cabt 
650 # 7 |a Storage.  |2 cabt 
650 # 7 |a Tamarinds.  |2 cabt 
650 # 7 |a Turmeric.  |2 cabt 
655 # 0 |a Electronic books. 
690 # # |a FF003 
690 # # |a FF030 
690 # # |a FF040 
690 # # |a QQ050 
690 # # |a QQ100 
690 # # |a QQ110 
690 # # |a QQ500 
700 1 # |a Chempakam, Bhageerathy,  |e editor of compilation. 
700 1 # |a Parthasarathy, V. A.,  |e editor of compilation. 
700 1 # |a Zachariah, T. John,  |e editor of compilation. 
710 2 # |a C.A.B. International,  |e issuing body. 
776 0 8 |d Wallingford, UK ; Cambridge, MA : CABI Pub., c2008.  |i Print version:  |t Chemistry of spices.  |w (DLC)2007043551  |z 1845934059 
856 4 0 |u https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1079/9781845934057.0000  |z View fulltext via EzAccess 

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